Baby marrow lasagne – Food & Home Magazine

Ingredients

• 1 kg pumpkin, skin removed, cut into wedges
• 5 baby marrows sliced thickly lengthways
• ½ cauliflower head, cut into small florets
• ¼ cup olive oil
• 1 onion, chopped
• 3 trimmed celery stalks, chopped
• 1 carrot, chopped
• ½ cup white wine
• 800 g canned chopped tomatoes
• 1 bay leaf
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh oregano
• 1 red pepper, seeded and chopped
• 1 ½ cup cream cheese, softened
• ¾ cup milk
• 1 cup finely grated parmesan
• 280 g lasagne sheets, placed in boiling water for 3-5 minutes (blanched)